Shortbread cookies aka Mexican Wedding cookies

Shortbread cookies aka Mexican Wedding cookies

How can a cookie with only four ingredients taste SO good? All I had the energy to do on last Friday was bake a batch of shortbread. It was definitely a sick day! But shortbread is a wonderful starting point for all kinds of sweet adventures: one part sugar, two parts butter, three parts flour, no leavening. Oh, flavor it with pecans or hazelnut and a little powdered sugar to top it off. Simplicity never tasted so good.


Shortbread cookies aka Mexican Wedding cookies

Ingredients

  • 2 sticks (1 cup) butter
  • 1/2 cup sugar
  • 2 cups chopped pecans
  • 2 cups flour
  • *powdered sugar for top of cookies after baking
  1. Cream butter and sugar thoroughly.
  2. Add pecans and flour and mix until well blended.
  3. Form cookies using a cookie scoop into approximately 1/2 to 3/4 inch balls.
  4. Drop cookies onto ungreased baking sheet.
  5. Bake at 350 degrees for 14-15 minutes.
  6. Let cool, then dip into powdered sugar.
  7. Store in a single layer, covered.
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